from Paula Wolfert’s classic cookbook, Couscous and Other Good Food from Morocco Servings: 8 7 large carrots (1 1/2 pounds) OR purchased shredded carrots, peeled 1/2 teaspoon kosher salt 1/4 cup honey, preferable citrus flower 1/3 cup fresh lemon juice 1 tablespoon orange blossom water Grate the carrots with a julienne blade of a processor […]
Posts with the Vegetarian tag
Jane’s Kitchen: Natural Red Velvet Cake
Recipe by Jenna Barnard BEET PUREE 3 fresh beets (don’t use pre-packaged) about 1 1/2 pounds 1 tablespoon fresh lemon juice RED VELVET CAKE 1/2 cup whole milk 1 1/2 tablespoons apple cider vinegar 2 1/4 cups all-purpose flour, spooned and leveled 1/4 cup cornstarch 3 tablespoons unsweetened 100% cocoa powder such as […]
Jane’s Kitchen: Hotzakeh
Ukrainian beet leaf rolls, stuffed with cornmeal and dill. 1 large bunch of beets with leaves 1 cup cornmeal 3 1/2 cups water 1 teaspoon salt 1/3 cup onion (1/2 medium), chopped 1 Tablespoon oil 1 Tablespoon fresh dill, chopped Sour cream (omit to make Vegan) Remove leaves from beets, saving beets and stems […]
Jane’s Kitchen: Zaatar Carrots with Green Carrot-Top Tahini
from Jamie Geller for Green Carrot-Top Tahini: 1 cup rough chopped carrot greens, soft carrot tops (the greens, save the tough stems for making vegetable broth) 1/2 cup chopped flat-leaf parsley 1/2 cup fresh mint (OR use mint jelly, sauce or syrup and omit honey) 1 Tablespoon honey 3 garlic cloves or 2 tablespoons […]
Jane’s Kitchen: Kale Sweet Potato Quinoa Salad
from the Edgy Veg 1/2 cup cooked quinoa 8 cups kale, torn into bite-size pieces 2 tablespoons olive oil, divided 2 medium sweet potatoes, peeled and cubed (about 1 pound total weight or 3 cups cubed) 1 sweet onion, coarsely chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon salt, + extra to […]